Lorain's Kiedrowski family shares secret to polish sweet bread

LORAIN — This year, the parade marshals for the 48th annual Lorain International Bazaar and Festival are Tim and Terri Kiedrowski, co-owners of Kiedrowski’s Simply Delicious Bakery, 2267 E. Cooper Foster Park Road, Amherst.
The spotlight nationality is the Polish community.
Earlier this year, the Kiedrowski family bakery celebrated 30 years of making their ever-popular filled doughnut, the paczki.
This year also marked the 17th annual Paczki Ball hosted by the Kiedrowskis, a family-friendly event complete with a traditional Polish dinner and all of the paczki one could eat. Live polka music played into the night, and the event ended with the crowning of the Paczki Ball King and Queen and the presenting of the paczki.
Kiedrowski’s bakery was recently named among the Top 50 Bakeries in America by USA Today.
In 2011, Kiedrowski’s Bakery was named “The Best Bakery in America” by Baking Buyer Magazine and Dawn Foods.
Kiedrowski’s Bakery won by a landslide, capturing more than 50 percent of the online votes, in competition with eight other bakeries nationwide.
Kiedrowski shared his popular Polish Sweet Bread recipe.
Tim’s Polish
Sweet Bread Recipe
3 pounds of bread flour (all-purpose bread flour only)
1 pound, eight ounces, room-temperature water
2 ounces, sweetened, condensed milk
1 ounce salt
1 ounce sugar
2 ounces yeast
2 ounces butter

Mix all dry ingredients and yeast by hand. Pour in water and milk at room temperature.
Insert the butter into the mix. Mix for eight minutes on an aggressive mixer set at Speed 2 or Speed 3. Let bread prof (rise) for 45 minutes to one hour.
Punch the dough and cut off the pieces of dough into 1 pound, 12-ounce pieces (“eyeball” it).
Roll the pieces into round balls and shape them into football-sized loaves.
Let bread prof for 30 minutes. Bake at 375 degrees for 25 minutes or until golden brown.
Makes 2 loaves.
Any questions about the recipe, call Tim at 440-282-2700.